1. Remove the steak from the fridge and allow to come up to room temperature.
2. Slice the sweet potatoes into chunky wedges leaving the skin on and generously drizzle with rapeseed oil and season with sea salt and black pepper. Place them on a baking tray with a sprig of rosemary and put them in the oven. Roast for 20 to 30 minutes till cooked and crispy, keep warm.
3. Season the steak with sea salt and black pepper and drizzle over some olive oil. Now get a heavy based large frying pan and put on a high heat. Once hot and almost smoking put the steak in the pan and fry on one side for around 2 minutes or till the meat is caramelised and brown. Turn the steak over and fry again for 2 minutes, then set aside on a baking sheet and place in the oven for 10 to 12 minutes. Now drizzle some more olive oil into the pan and add the spring onions and the rosemary and cook till charred on the outside, add to the steak and cook for the last 2 minutes in the oven. Remove the steak from the oven, place a large knob of butter on the top of the steak, use an internal meat thermometer to cook to the optimum temperature, for Rare: 53C Medium-rare: 58ºC, Medium: 61C.
4. Because of its size, it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak.
5. While the steak is resting crack the egg on to a saucer to make it easier to slide into the pan. Heat the butter in a heavy-based frying pan over a low heat, and find a slightly domed saucepan lid, ideally slightly smaller than the pan itself, so you can place it over the cooking eggs. Once the butter has melted, but not begun to foam, swirl it around the pan to coat, and then slide in the egg. If you're cooking more than one, be careful not to crowd the pan. Cover and leave for 2 minutes, then check the white is cooked, lift out, season gently, and serve immediately.
6. To serve, place the steak on a large sharing platter and spoon the onions and rosemary on the side. Add two fried eggs to the steak platter and then evenly distribute the roasted wedges and then a dollop of English mustard. If there are some meat juices in the pan pour over the steaks sprinkle with flakes of sea salt.
Note: Tomahawk steak is a cut of beef rib eye that has five or more inches of extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe. In the method above we have used the oven method to cook the steak but it’s an ideal steak to cook on a BBQ or open fire.
Recipe courtesy of by Rachel Green for Fairburn’s Eggs